8oz Ny Striploin 'au Poivre' Recipe

Prep and blanch

Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Pat dry thoroughly with a clean towel. Heat oil in a heavy pot to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not browned. Remove and drain on a wire rack or paper towels.

Finish fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately season with kosher salt, and keep warm in a low oven (200°F/95°C) while you finish the steak and sauce.

Cook bacon

In a medium skillet over medium heat, add the sliced bacon and cook until fat renders and pieces are lightly crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving the bacon fat in the skillet.

Caramelize onions

To the reserved bacon fat, add 1 tablespoon butter and 1 teaspoon olive oil over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are deeply golden and soft, 18–25 minutes. If you want a touch of sweetness, stir in 1 teaspoon brown sugar about halfway through. Stir the cooked bacon back in at the end to combine. Keep warm.

Season steak

Bring the striploin to room temperature for 30 minutes. Pat dry with paper towels. Evenly coat both sides of the steak with 1 teaspoon kosher salt. Press the coarsely ground black pepper into both faces of the steak so a thick crust forms (reserve about 1/2 tablespoon of crushed pepper for the sauce).

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tablespoons clarified butter or neutral oil. Place the steak in the pan and sear undisturbed for 2.5–3 minutes to form a deep crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature ~130°F/54°C). Adjust time +/- for desired doneness. For a 1" steak, total sear time yields medium-rare; thicker steaks need a finished time in the oven.

Rest steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest 6–8 minutes while you make the sauce; resting allows juices to redistribute and the steak to finish cooking.

Sauté shallot and deglaze

Using the hot skillet you seared the steak in (wipe out excess fat if there’s too much, leaving about 1 tablespoon of fond), reduce heat to medium. Add the minced shallot and sauté until softened, about 1 minute. Carefully add 1 tablespoon brandy to deglaze the pan (stand back if skillet is very hot); scrape up browned bits from the bottom with a wooden spoon.

Build the sauce

Add the remaining coarsely crushed peppercorns and 1 cup beef stock to the skillet. Bring to a simmer and reduce by about half, 4–6 minutes, concentrating the flavor. Whisk in 1 teaspoon Dijon mustard, then stir in 2 tablespoons heavy cream and simmer 1–2 minutes until slightly thickened.

Finish and mount

Off the heat, swirl in the 1 tablespoon cold cubed butter a piece at a time to create a glossy, emulsified sauce. Taste and add a pinch of salt if needed. If sauce is too thin, reduce a bit longer; if too thick, whisk in a splash of stock.

Slice the rested striploin against the grain into 1/2" slices. Spoon a generous amount of brandy peppercorn sauce onto the plate, arrange steak slices over the sauce, and top with the warm bacon and caramelized onion mixture. Place a portion of frites alongside. Garnish with chopped fresh parsley. Serve immediately.